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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Ingredients:
3 -3 1/2 lbs boneless lamb stew meat, cut into 1-inch cubes |
2 medium onions, coarsely chopped (about 2 cups) |
1 -2 carrot, sliced (1 cup) |
3 garlic cloves, minced |
1 (28 ounce) can crushed tomatoes, drained |
1 cup canned beef broth |
1 teaspoon ground cinnamon |
1 teaspoon salt |
1/2 teaspoon pepper |
1 (9 ounce) package frozen green beans, thawed and drained |
1 cup uncooked long-grain rice or 1 cup uncooked whole grain rice |
Directions:
1. In a soup pot or Dutch oven, saute the lam over medium-high heat until brown. Add the onions, carrot, garlic, tomatoes, broth, cinnamon, alt, and pepper. Bring to a boil, then reduce the heat to low and simmer, covered, for 40-50 minutes. Add the green beans and rice and simmer for 25 minutes, or until the rice is tender.
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